Creamy Potato Leek Soup Recipe

Why Make This Recipe

Creamy Potato Leek Soup is a warm and comforting dish that is perfect for chilly days. This soup is not only rich and smooth but also easy to make. It uses simple ingredients that come together beautifully. Whether you are sharing it with family or enjoying a solo bowl, this soup is both satisfying and delicious.

How to Make Creamy Potato Leek Soup

Making Creamy Potato Leek Soup is a straightforward process that requires minimal effort. Follow these easy steps to create this delightful dish in no time.

Ingredients

• 2 tablespoons unsalted butter
• 3 medium leeks (white and light green parts only), cleaned and thinly sliced
• 2 cloves garlic, minced
• 4 medium Yukon Gold or Russet potatoes, peeled and diced
• 4 cups vegetable broth (or chicken broth)
• 1 cup water
• 1 teaspoon dried thyme
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper
• 1/2 cup heavy cream (optional)
• Chopped chives or parsley (for garnish)

Directions

1. In a large pot, melt the butter over medium heat.
2. Add the sliced leeks and minced garlic. Sauté for about 5 minutes, until softened.
3. Add the diced potatoes, vegetable broth, water, thyme, salt, and black pepper to the pot.
4. Bring the mixture to a boil. Then, reduce the heat and let it simmer for 20-25 minutes, until the potatoes are tender.
5. Remove the pot from heat. You can use an immersion blender to puree the soup until smooth. If you don’t have one, you can carefully transfer the soup in batches to a blender.
6. If you like, stir in the heavy cream for extra richness. Taste and adjust the seasoning with more salt or pepper if needed.
7. Return the pot to low heat to warm through.

How to Serve Creamy Potato Leek Soup

Serve the soup hot, garnished with chopped chives or parsley for a fresh touch. It pairs well with crusty bread or a green salad. Enjoy it as an appetizer or a main dish, and feel free to add a sprinkle of cheese for extra flavor!

How to Store Creamy Potato Leek Soup

Let the soup cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 4 days. To reheat, warm it gently on the stove or in the microwave. If the soup thickens too much after refrigeration, add a little water or broth to loosen it.

Tips to Make Creamy Potato Leek Soup

• Clean the leeks thoroughly: They can trap dirt between their layers, so rinse them well.
• Choose the right potatoes: Yukon Gold potatoes provide a creamy texture, but you can use Russet potatoes as well.
• Adjust the seasoning: Feel free to customize the amount of salt and pepper to suit your taste.

Variation

For a healthier version, you can skip the heavy cream and use low-fat milk instead. You can also add vegetables like carrots or celery for extra flavor and nutrition.

FAQs

1. Can I make this soup ahead of time?
Yes, this soup can be made up to 2 days in advance. Just store it in the refrigerator and reheat it before serving.

2. Can I freeze Creamy Potato Leek Soup?
Yes, you can freeze the soup for up to 3 months. Just make sure to leave out the cream before freezing, and add it in when you reheat the soup.

3. Is this soup gluten-free?
Yes, all the ingredients in this recipe are gluten-free. Just make sure to check the labels of your broth to ensure there are no gluten-containing additives.

Enjoy making and savoring this comforting soup!

Creamy Potato Leek Soup

A rich and smooth soup made with leeks and potatoes, perfect for chilly days.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Appetizer, Main Course, Soup

Cuisine American

Servings 4 servings

Calories 250 kcal

Ingredients

  

Soup Base

• 2 tablespoons unsalted butter
• 3 medium leeks (white and light green parts only), cleaned and thinly sliced
• 2 cloves garlic, minced
• 4 medium Yukon Gold or Russet potatoes, peeled and diced
• 4 cups vegetable broth (or chicken broth)
• 1 cup water
• 1 teaspoon dried thyme
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper
• 1/2 cup heavy cream (optional)

Garnish

• to taste Chopped chives or parsley

Instructions

 

Preparation

• In a large pot, melt the butter over medium heat.
• Add the sliced leeks and minced garlic. Sauté for about 5 minutes, until softened.
• Add the diced potatoes, vegetable broth, water, thyme, salt, and black pepper to the pot.
• Bring the mixture to a boil. Then, reduce the heat and let it simmer for 20-25 minutes, until the potatoes are tender.
• Remove the pot from heat. Use an immersion blender to puree the soup until smooth, or carefully transfer the soup in batches to a blender.
• If you like, stir in the heavy cream for extra richness. Taste and adjust the seasoning with more salt or pepper if needed.
• Return the pot to low heat to warm through.

Serving

• Serve the soup hot, garnished with chopped chives or parsley. It pairs well with crusty bread or a green salad.

Notes

Let the soup cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 4 days. To reheat, warm it gently on the stove or in the microwave. If the soup thickens too much after refrigeration, add a little water or broth to loosen it. Clean the leeks thoroughly, as they can trap dirt between their layers. Customize the amount of salt and pepper to suit your taste.

Keyword comfort food, Creamy Soup, Easy Soup Recipe, Potato Leek Soup, Vegetarian Soup